Keto Strawberry Muffins
Print RecipeThese keto strawberry muffins are soft, fluffy, and made with real fresh strawberries. Perfect for breakfast or snacks.
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Ingredients
- 3/4 cup Fresh Strawberries diced small
- 3 Eggs large, room temperature
- 2 1/2 cups Blanched Almond Flour I recommend this one (amazon)
- 1/2 cup Monk Fruit Allulose Sweetener
- 1 1/2 teaspoons Baking Powder
- 1/3 cup Coconut Oil measure when solid, then melt
- 1/3 cup Almond Milk unsweetened
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 350°F (175°C) and lining a muffin pan with 12 paper liners. This recipe makes about 12 standard sized muffins, but if your pan has larger cavities, you may end up with 8–10.
- Dice your strawberries into small pieces. Pat them gently with a paper towel to remove moisture.
- Add the almond flour, sweetener, salt, and baking powder to a large bowl. Mix together until uniform. Then, add in the almond milk, melted coconut oil, eggs, and vanilla extract. Mix well until a smooth batter forms.
- Add the diced strawberries and gently fold them into the batter.
- Divide the batter evenly among the muffin cups. Bake for 25-30 minutes or until the tops are golden. You can insert a toothpick into the center – If it comes out clean, the muffins are ready.
Nutrition
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 3g | Protein: 7g | Fat: 19g
Servings: 12 muffins
Calories: 211kcal
Cost: $20
